Cut angel food cake into cubes. Set aside.
In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.
In a 13×9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon ¾ of the cherry pie filling over the cake.
Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.
Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.
Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.
Enjoy!
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